Ultra Craggy Crispy Fried Chicken
Enjoy restaurant-quality ultra craggy crispy fried chicken at home with this easy recipe featuring a buttermilk marinade and a crunchy breading mix.
Ingredients
For the marinade
- 1 cup buttermilk See notes for substitute.
- 1 tbsp salt For marinade.
- 1 large egg For marinade.
- 1.8 kg bone-in, skin-on small chicken pieces < 200g/7oz thighs, drumsticks, whole wings, or breast.
For the breading
- 2.25 cups flour (plain / all-purpose)
- 0.75 cup corn flour / cornstarch
- 3 tsp salt For breading.
- 0.75 tsp celery salt
- 1.5 tbsp black pepper See notes for more options.
- 1.5 tsp sweet paprika Not hot or smoked.
- 0.5 tsp cayenne pepper Optional for spice.
- 1.5 tsp onion powder
- 3 tsp garlic powder
- 1 tsp mustard powder
- 0.75 tsp ginger powder
- 1.5 tsp dried thyme
- 1.5 tsp dried oregano
- 1.5 - 2 litres vegetable oil Or canola or peanut; see notes for reuse.
Instructions
Preparation
- Mix buttermilk, 1 tablespoon of salt, and the egg in a bowl. Add the chicken pieces and ensure they are fully coated. Cover and marinate in the refrigerator for at least 2 hours or overnight.
Breading Mixture
- In a separate bowl, combine flour, corn flour, 3 teaspoons of salt, celery salt, black pepper, sweet paprika, cayenne pepper (if using), onion powder, garlic powder, mustard powder, ginger powder, thyme, and oregano. Mix well.
Cooking
- Place a large pot or deep frying pan on the stove and add enough vegetable oil to submerge the chicken pieces (about 1.5 to 2 litres). Heat the oil to 175°C / 350°F.
- Remove chicken from marinade, letting excess buttermilk drip off. Dredge each piece in the breading mixture, ensuring thorough coating.
- Carefully add chicken pieces in batches to hot oil to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally until golden brown and cooked through. Use a meat thermometer to ensure internal temperature is 75°C / 165°F. Remove and drain on paper towels.
Notes
For extra flavor, add spices to the buttermilk marinade, like hot sauce or herbs. Ensure the oil temperature is correct to avoid burnt outsides and raw insides. Don't skip the marinating time for tender chicken. Can make a spicy version by increasing cayenne pepper or using spicy seasoning.